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- Best Recipes
- Crème Fraîche
Top Rated Crème Fraîche Recipes
For a decadent twist on a traditional burger, Petrossian Executive Chef German Calle tops this well-seasoned fish with a caviar-kissed crème fraîche.Click here to see the Caviar Q&A with Armen Petrossian. View Recipe
This dessert takes a humble summer berry and transforms it into an elegant dessert. A poppy seed-dotted crust is the bed for a rich crème fraîche custard and sweet blueberry filling. Topped with fresh blueberries, it’s a beautiful and luxurious way to present this popular summer berry.
For Hanukkah, chef Nikki Cascone's family always lights candles in a family menorah that she inherited (but they also have a funky modern one). Though they aren't very religious, they try to carry on Hanukkah traditions and cultural stories — like her mom giving them a gift every morning of the eight days.
Jewish tradition and family are important to Nikki and her husband, and partly inspired them to create their restaurant, Octavia's Porch, which focuses on Jewish cuisine. This recipe is one of the dishes served there.
Latkes usually aren't very healthy, but chef Nikki Cascone uses sweet potatoes to make them a little healthier and drains them well on paper towels to get rid of excess oil.
Click here to see Happy Hanukkah: For the Love of Latkes!
A traditional crème fraîche with a kick from horseradish, Chef Michael Symon serves this atop his recipe for beef cheek pierogies. Click here to see Michael Symon's Game Day Game Plan. View Recipe
The Accidental Locavore sometimes has leftover buttermilk from making biscuits and unlike my mother, drinking it, is not for me. However, crème fraîche is the answer and it couldn't be easier.
“This dish requires no skill at all. Just halve the fruit and plop them, cut side down, on a screaming hot grill pan. Leave them for a minute or so, then flip them over onto a plate, top with a dollop of creme fraiche (or yogurt) and a sprinkle of pistachios. The drizzle of pomegranate molasses makes the flavors pop, and you could substitute any really good fruity vinegar. It can be a first course, a salad, or a dessert.”- Sue of The View From Great Island food blogFind her original recipe here! View Recipe
Kabocha is a type of winter squash commonly used in Japanese and Thai cuisine that is becoming more common in supermarket aisles today. Here, it is used similarly to butternut squash to make a simple and delicious puréed soup.
Can't decide between salmon or tuna tartare? Parfait them.
Want more from David Burke? Check out his weekly column for The Daily Meal.
Rich, creamy, and light as air—this is a really nice, simple way to serve asparagus. During its season, I like to eat local asparagus whenever I can. Use a mixture of white and green if possible—the contrasting colors and subtly different flavors are great together. Borage is not so easy to find in stores but if, like me, you grow the herb in your garden, scatter a few flowers over the top just before serving.Excerpted from SPRING by Skye Gyngell by arrangement with Quadrille Publishing, distributed by Chronicle Books, Copyright © 2016 by Skye Gyngell.View Recipe
The tanginess of the crème fraîche is soothed by the rich and creamy chocolate mousse, which is in turn lightened by the crème fraîche. This recipe uses uncooked egg whites and yolks. Small children or people with compromised immune systems should try another recipe.
Make a double batch of this gooey cornbread, courtesy of chefs Jeff McInnis and Janine Booth of Root & Bone — it’s that delicious. If you don’t have crème fraîche on hand for serving, you could use sour cream or plain Greek yogurt instead.Looking for more recipes and tips for cooking with corn this summer? Click here for ideas from Sunshine Sweet Corn.View Recipe
Puréed soups don’t have to be boring. Here, candied pumpkin seeds yield a pleasant crunch with every bite, and the use of kabocha puts a fresh spin on butternut squash soup.